Dairy-Free Fish Samosa
Delight in the irresistible crunch and bold flavors of these Dairy-Free Fish Samosas, a modern twist on a beloved classic. Filled with a delicately spiced tilapia mixture featuring aromatic cumin, garam masala, and a zesty hint of lemon, these samosas are wrapped in light, flaky phyllo pastry to create the ultimate appetizer or snack. Perfectly golden and fried to crisp perfection, they're completely dairy-free without compromising on richness or flavor. Quick to prepare and utterly satisfying, these samosas pair beautifully with your favorite dairy-free chutney or dip, making them a crowd-pleasing treat for any occasion!
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Recipe Information
Ingredients
- 400 grams Tilapia fillets (or any firm white fish)
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 10 sheets Phyllo pastry sheets
- 500 milliliters Vegetable oil (for frying)
Instructions
Begin by preparing the fish filling. Heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and allow them to sizzle for a few seconds.
Add the finely chopped onion to the pan and sauté until translucent.
Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger. Cook for an additional minute until fragrant.
Add 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 0.5 teaspoon of red chili powder, and 1 teaspoon of salt to the pan. Mix well.
Add the tilapia fillets to the pan. Cook until the fish is opaque and flakes easily with a fork, approximately 8-10 minutes.
Break up the fish into small pieces using a spatula while cooking. Once done, remove from heat and let the mixture cool slightly.
Mix 2 tablespoons of chopped fresh cilantro and 1 tablespoon of lemon juice into the fish mixture, ensuring everything is evenly distributed.
Prepare the samosas by taking a single phyllo pastry sheet and cutting it into four strips.
Place a spoonful of the fish filling onto one end of a strip, fold one corner of the strip over the filling to form a triangle. Continue folding the strip in a triangular pattern until the end of the strip is reached. Moisten the end with a little water to seal it.
Repeat the process with the remaining strips and filling.
Heat 500 milliliters of vegetable oil in a deep frying pan over medium-high heat. Test the oil by dropping a small piece of pastry into it - if it sizzles and rises to the surface, the oil is ready.
Carefully fry the samosas in batches, for about 3-4 minutes per side, until golden brown and crisp.
Remove the samosas from the oil with a slotted spoon and drain on paper towels.
Serve hot with your choice of dairy-free chutney or dip.
Nutrition Facts
Calories |
5520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 537.7 g | 689% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1596 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
